Mexican
Spicy Cheese & Mushroom Quesadillas
Prep Time: 10 min | Cook Time: 20 min | Servings: 12 apps | Calories: 575
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Prep Time
10 min
Cook Time
20 min
Servings
12 apps
Calories
575
Quesadillas make for an excellent meal, no matter what time of day especially when made with sautéed mushrooms with onions, garlic and dried thyme and placed into tortillas sprinkled with Sargento® Shredded 4 Cheese Mexican - Fine Cut and garnished with sour cream, guacamole or your favorite salsa.
Ingredients
- 3 Tbsp. butter or margarine, divided
- 1/2 cup chopped sweet or yellow onion
- 1-1/2 cups sliced mushrooms
- 2 cloves garlic, minced
- 1/4 tsp. dried thyme
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 8 (7-inch) flour tortillas
- 1-1/2 cups (6oz.) Sargento® Shredded 4 Cheese Mexican - Fine Cut, divided
- Salsa, sour cream, chopped cilantro, diced avocado or guacamole (optional)
Directions
- Melt 1 tablespoon butter in large skillet over medium heat. Add onion; cook 3 minutes. Add mushrooms, garlic, thyme, salt and pepper; cook 5 minutes or until liquid evaporates.
- Melt remaining butter; brush one side of 4 tortillas. Arrange tortillas, buttered side down, on large baking sheet; top with 1 cup cheese. Arrange mushroom mixture over cheese; press lightly. Brush remaining butter over tops of tortillas.
- Bake in preheated 450°F oven 6 minutes or until tortilla tops are golden brown. Top quesadillas with remaining cheese; bake 1 minute or until quesadillas are golden brown and cheese is melted. Cut into wedges; serve with toppings as desired.
